This recipe is perfect if you want to introduce your friends and family to the joy of homemade Pickled Jalapenos!
You’ll end up with 4 quart-sized jars to dole out (or 8 pint-sized jars) and your peeps will be blown away by the difference between your homemade batch and store-bought options.
How To Make a Huge Batch of Pickled Jalapenos
I used quart-sized Mason jars for this batch of pickled heaven, but feel free to store them in smaller jars — just keep in mind that glass is the best choice of storage for this vinegar-based brine.
You’ll usually get around 8-10 jalapenos in a single pound, but for this batch I was starting with bigger jalapenos:
So I used 30 of them to get to 4 lbs.
Don’t forget that it’s always best to use caution when handling hot chile peppers — especially if you’re handling four pounds worth!
There’s lots of chopping involved, so if you’re sensitive to spicy foods you can always consider wearing gloves. I usually skip gloves knowing that I won’t touch my eyes or nose until I wash my hands after the big chop.
And if you’re convinced your massive pile of sliced jalapenos will never fit in four measly jars, well…you’re right on track! Once they rest in some hot liquid they’ll take up less space.
I used a 5-quart saucepan to simmer these beauties, but it was a tight fit! Feel free to chop everything up and then cook them off in two batches if you’re using a smaller pan.
Start by slicing up 2 onions and roughly chopping 15-20 garlic cloves (approx. 1 head of garlic). Add these to the saucepan along with a glug of oil.
As the onion cooks you can gather the spices:
2 teaspoons cumin seeds
2 teaspoons Mexican oregano What is Mexican Oregano?
1 teaspoon black peppercorns
I usually give it all a quick crush in the molcajete, but keep in mind that you can always use powdered spices and get an equally good result.
Add the spices to the saucepan and give ’em a good stir into the heat.
Then add the remaining ingredients:
4 lbs. sliced jalapenos
5-6 sliced carrots
4 tablespoons salt (Kosher or sea salt)
6 cups white vinegar
4 cups water
Give it a good stir, cover, and bring to a boil.
Once it’s boiling you can remove it from the heat and add the mixture to your jars.
I find it easiest to use tongs to fill up the jars with the jalapenos, and then use a measuring cup to pour the brine in at the end.
You should have plenty of brine so be sure to fill the jars to the top — that’s the key to giving the jalapenos their flavor!
You can take a taste now for a preview, but they won’t have their full flavor until they rest overnight in the brine.
I usually let them cool on the counter for a bit, then cap them and store them in the fridge.
The next day you’ll have some real deal Pickled Jalapenos on your hands!
They absorb loads of flavor from the brine and I eat them straight from the jar. But of course, they will also work great on your tacos, enchiladas, eggs, and even cheeseburgers.
Once they’ve brined overnight all that’s left to do is hand them out to your friends and family. Just don’t forget to keep some for yourself 🙂
Big Batch of Pickled Jalapenos
- 4 lbs. jalapenos (30-40 jalapenos)
- 5-6 carrots
- 2 onions
- 1 head garlic (15-20 cloves)
- 2 teaspoons cumin seeds
- 2 teaspoons Mexican oregano
- 1 teaspoon black peppercorns
- 4 tablespoons salt (Kosher or sea salt)
- 6 cups white vinegar
- 4 cups water
- olive oil
- Give the jalapenos a good rinse and then cut them into 1/4 inch slices (or thinner if you want). Discard the stems. Peel the carrots and cut into similar sized slices.
- Peel and quarter the onions, then chopping them into half-moon shaped slices. Peel and roughly chop the garlic cloves.
- Heat a glug of oil in a large saucepan over medium heat. Saute the onions and garlic for a few minutes.
- Add the spices to the onion mixture: 2 teaspoons cumin seeds, 2 teaspoons Mexican oregano, 1 teaspoon black peppercorns. I usually give the spices a quick crush in the molcajete before adding them. Feel free to use powdered spices if you don't have seeds or peppercorns on hand.
- Add the jalapenos and carrots to the saucepan along with the remaining ingredients: 6 cups white vinegar, 4 cups water, and 4 tablespoons kosher or sea salt. Cover and bring to a boil. Once boiling remove the pan from the heat. I usually raise the heat to high to get it to a boil.
- Fill 4 quart-sized jars with the mixture (or your choice of smaller glass jars). I use tongs to fill the jars with the jalapenos, and then use a measuring cup to fill the jars to the brim with the brine. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- Let the jars cool on the counter for a bit, then cap them and store them in the fridge where they will keep for weeks at a time.